Puttanesca Fresca

• 1 lb. skinless, boneless chicken breasts
• 3 tbsp. extra-virgin olive oil, divided
• kosher salt
• Black pepper
• 1 lb. tomatoes, chopped
• 1/4 c. pitted Kalamata olives, chopped
• 1/4 c. packed fresh parsley, chopped
• 2 tbsp. capers, drained and chopped
• 2 cloves garlic, crushed with press
• 1 tbsp. red wine vinegar
• 1 lb. rigatoni, cooked

1. Heat grill to medium.
2. Toss chicken with 1 tablespoon olive oil, salt, and pepper.
3. Grill 15 to 20 minutes or until cooked through, turning once.
4. Combine tomatoes, Kalamata olives, parsley, capers, garlic, remaining olive oil, red wine vinegar, and salt.
5. Thinly slice chicken; add to bowl with tomatoes along with rigatoni, tossing until well combined.

skinless, extravirgin olive oil, kosher salt, black pepper, tomatoes, olives, parsley, capers, garlic, red wine vinegar, rigatoni

Taken from www.delish.com/cooking/recipe-ideas/recipes/a44177/puttanesca-fresca-recipe/ (may not work)